ANGIE'S PLACE

OBSERVATION: Raw ground turkey stored next to waffle toppings (chocolate chips etc..), raw bacon on sheet pan stored above cheese slices, raw turkey bacon stored above beverages/hole lemons in the walk in cooler. COS: Corrected by rearranging items in the walk in cooler CA: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils

OBSERVATION: Rear hand sink paper towel holder in disrepair not allowing paper towels to dispense. CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; COS- roll of paper towels placed on top of the holder.

OBSERVATION: Employee observed using the front handsink to rinse wiping clothes. CA: (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf COS-notification provided to discontinue the practice.

OBSERVATION: dishwasher actively washing dishes in sanitizer that read less than 200ppm Quat.
COS- Sink re-set and reading is now ~300ppm Quat Employee setting up the sink educated on the reading requirement 200-400ppm Quat. CA: (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 200-400ppm Quat per the manufacturer instructions on the bottle

OBSERVATION: Grease accumulation observed on the cabinets across from the front line. Walk in cooler shelves have an accumulation of food build-up. CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

OBSERVATION: Floor tiles, coving in some areas are broken and with some standing water. Floor behind cooking equipment has an accumulation of grease and debris. Floor near the rear handsink has some debris. CA: (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed rare hand sink blocked with mop bucket at the time of inspection. CA: handwashing sink shall be maintained so that it is accessible at all times for employee use. COS- all items removed to allow access to hand wash sink.

Observed no soap at the rare hand washing sink. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Handwashing soap was provided.

Observed employee wearing bracelet with stones and a watch on while handling ready to eat foods. COS- Employee removed bracelet washed and sanitized hands then returned to work. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed dead roaches around the kitchen area. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed gaps at the entrance door to the facility. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors.

Observed leak at hand sink faucet as well as 3 compartment sink faucet. Advised to have repaired.

Observed inside of reach in freezer unclean with food debris. Advised to increase cleaning frequency.

Observed floors under warmer cabinet unclean to sight and touch. Advised to increase cleaning frequency.